Process of treating and preserving cherries



atented Jan. 15, 1924. v,

JOSEPH A. FORD, F BROOKLYNQNEW YORK.

PATENT OFF l C E PROCESS OF TREATING m PRESERVING CHERRIES.

No Drawing.

, To allwiwm it may concern: 3

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Be it known that I, JOSEPH A. Form, a citizen of the United States and resident of Brooklyn, in the county of kingsland State of New York, have invented certain new and useful Improvements in Processes of Treating and Preserving Cherries, ofiwhich the and to maintain them plump and firm and in a fresh condition.

in preparing cherries for shipment for use by the baking trade and manufacturers of preserves, it had prior to my invention been the custom to remove the pits from the cher-. rice Without any preliminary treatment except washing to remove dust and dirt, and to pack the pitted cherries in hermetically.

sealed tins in the usual manner .ofca'nningfruit. F

When treated in this way a large quantity of the juice escapes from the cherries both during the pitting process and in the con-- tainers, and the cherries are left in a more or less mushy condition. Furthermore owing to the necessary use of heat in canning the cherries they are not left in the most desirable condition.

l have found that if the cherries are thoroughl chilled before pitting there is substantia 1y no loss of juice either during the pitting process or in the containers, the juice bein retained in the pulp of the fruit, and the c erries being plump and firm. l have also found that the pitted cherries can be maintained in a fresh condition by freezing them in large containers if proper steps are taken to insuretho r'ough freezing and to allow'the escape of any gas that may form during the freezing period.

In carrying out my process the cherrie are chilled, preferably; as soon as picked, by subjecting them to a temperature slightly above the freezing point of water, that is, a temperature of water containing a relatively large amount of ice, and pitting the cherries ivhilein this chilled condition. The chilling can be expeditiously accomplished by placing the cherries in tanks of water of the desired temperature, a period of 20 to Application filed October 18, 1922. Serial No. 595,424.

A 30 minutes being suflicient to insure thorough chilling. If water of a sufliciently low temperature' is not available from natural sources, the proper temperature can be maintained by the use of refrigerating coils, or by placing a relatively large amount of ice in the tanks.

The pitting can be done on the usual pittihg machines, which are preferably so arranged in relation to the chilling tanks that the cherries can be conveyed therefrom to the machines on endless conveyors, any defective fruitbeing removed. from v.the conveyors so that only sound cherries reach the machines.

After the pits are removed the cherries are packed in large containers provided with vents and thoroughly frozen. 1 have found that hard wood kegs or barrels, such as wine barrels, are best adapted for this purpose. The filled containers are subjected to a freezing temperature until the cherries are frozen throughout. l have found that the best results are obtained by freezin at a temperature of from 8 to 15 F. an that a period of from 3 to 5 days is sufiicient to insure thorough freezing. I

During the first forty-eight hours of the freezin period the containers should be agitated to break up the outer la ers of frozen fruit, and insure thorough reezing throughout, and from'time to time during this period the vents of the containers should be opened to permit the escape of any-gas that may form.

At the end of the freezing period the containers can be shipped in refrigerator cars cherries, which consists in chilling them be fore pitting, removing the pits, packing the pitte cherries in containers, and freezing them.

2. The process of treating and preserving cherries which consists in thoroughly chilling them before pitting, removing the pits, packing the itted cherries in air-tight containers and reezin them.

. 3. The process 0 treating and preserving lid cherries which consists in chilling the whole fruit in ice water for a period of from 20 to 30 minutes, removing the pits, packing the pit-ted cherries in air-tight containers and freezing them.

'4. The process of treating and preserving cherries which consists in thoroughly chilling the whole fruit, removing the pits, pack ing the pitted fruit in air-tlght containers and subjecting it to a tern erature of from 8 to 15 F. until thorough y frozen.

5. The process of treating and preserving cherries which consists in thoroughly chillmg the Whole fruit, removing the pits,

packing the pitted fruit in air-tight (30ntainers and subjecting it to a temperature of from 8 to 15 F. for a period of 3 to 5 days. p

6. The process of treating and preserving cherries which consists in chilling the whole fruit, removing the pits, packing the'fruit in air-tight containers, and subjecting-it to a temperature of from 8 to 15 for a period of 3 to 5 days and agitating the containers during this riod. I

Signed at rooklyn in the county of Kings and State of New York this 11th 'day of October A. D. 1922.

JOSEPH A. FORD. 

